Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Mexican Pico de Gallo
A fresh chopped Mexican salsa of tomato, onion, jalapeño, coriander and lime — the bright counter to rich dishes.
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10 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 4 ripe tomatoes, finely diced
- 1 small red onion, finely chopped
- 1-2 jalapeños, finely chopped
- Big bunch coriander, chopped
- Juice of 2 limes
- 1 tsp salt
Instructions
- Combine all the ingredients in a bowl.
- Toss; rest 15 min for flavours to meld.
- Drain any excess liquid before serving.
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Tara’s tips
- Use ripe tomatoes — under-ripe ones taste of nothing.
- Salt brings out the moisture — drain before serving.
Serving suggestions
- With everything Mexican.
Storage & reheating
Best fresh; 1 day fridged.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why "pico de gallo"?
"Rooster's beak" — the small bite-sized cuts.
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